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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!Sue Bacon, Glencoe, Minnesota Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 cup shortening |
1/2 cup sour cream |
1 egg, lightly beaten |
filling: |
4 bacon strips, diced |
1-1/2 pounds boneless pork, cut into 1/2-inch cubes |
3 small onions, chopped |
1 garlic clove, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
1/8 to 1/4 teaspoon ground allspice |
3/4 cup water |
1 teaspoon beef bouillon granules |
3 tablespoons minced fresh parsley |
1 tablespoon heavy whipping cream |
Directions:
1. In a small bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions ; cook and stir until tender. Add garlic; cook 1 minute longer.
3. Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender.
4. Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream.
5. Bake at 400° for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 6-8 servings.
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